Haloumi Salad

INGREDIENTS

• 250g pkt pearl couscous
• 2 x 250g pkts haloumi sliced
• 1 tablespoon Moroccan spice mix
• 2 zucchini, sliced
• 250g cherry tomato medley, halved
• 1/2 cup fresh continental parsley leaves
• 1/2 cup fresh mint leaves, torn
• 1 tablespoon tahini
• 2 tablespoons Greek yoghurt
• 1 small garlic clove, crushed
• 1 lemon, rind finely grated, juiced
• 2 tablespoons pomegranate arils or
• 1 pomegranate, arils removed
• 2 wholemeal pita breads, toasted, torn

METHOD

• Step 1: Cook couscous in a saucepan of boiling water following packet directions. Drain.
• Step 2: Meanwhile, pat haloumi dry with paper towel. Sprinkle with spice mix. Spray a non-stick frying pan with oil. Heat pan over medium heat. Cook haloumi 1-2 minutes each side or until golden. Set aside. Spray pan with oil again. Cook zucchini 1-2 minutes until just coloured.
• Step 3: Combine couscous, zucchini, tomatoes, parsley and mint in a large bowl. Season well. Combine tahini, yoghurt, garlic and lemon rind in a small bowl. Season. Add lemon juice to taste.
• Step 4: Divide salad among serving bowls or arrange on a platter. Top with haloumi and pomegranate. Drizzle with dressing. Serve with pita.